Numbing, nutty, spicy and a little tangy, dan dan noodles is the quintessential bowl of Sichuan street food: wheat noodles tossed in a small pool of awesome sauce, topped with crispy ground pork, scallions and crushed peanuts. There is no broth, just the sauce at the bottom of the bowl that you stir through the noodles.
Numbing? Hell yeah. Your lips will tingle, and that is the Sichuan peppercorn working its magic. If that’s your vibe, you’re going to love these!
Tips for Making Dan Dan Noodles with Crispy Pork, Sesame and Sichuan Peppercorn
Toast and grind the Sichuan peppercorns fresh. A minute in a dry pan, then grind. Pre-ground peppercorns lose their tingle quickly.
Put the sauce in the bowl first. Divide it among the bowls, then add the hot noodles on top and toss. The sauce clings best to hot noodles.
Brown the pork until crisp. Cook it in a hot pan without stirring too often, 6 to 8 minutes, until the edges are dark and crisp. Steamed gray pork is the thing to avoid.
Save some of the noodle water. A few tablespoons loosen the thick sauce so it coats every strand.
Print
Dan Dan Noodles with Crispy Pork, Sesame and Sichuan Peppercorn
- Total Time: 35 minutes
- Yield: Serves 4
Description
Numbing, nutty, spicy and a little tangy, dan dan noodles are wheat noodles tossed in a small pool of awesome sauce, topped with crispy ground pork, scallions and crushed peanuts.
Ingredients
For the Pork
- 1 tbsp neutral oil
- 8 oz (225 g) ground pork
- 2 tbsp Sichuan preserved vegetable (ya cai), rinsed and chopped
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
For the Sauce
- 4 tbsp (60 ml) soy sauce
- 2 tbsp Chinese black vinegar
- 2 tbsp Chinese sesame paste
- 2 tbsp chili oil with sediment
- 1 tsp Sichuan peppercorns, toasted and ground
- 2 tsp sugar
- 2 garlic cloves, minced
For the Noodles
- 12 oz (340 g) fresh or dried thin wheat noodles
- 4 oz (115 g) baby bok choy, halved
To Serve
- 4 scallions, thinly sliced
- 1/4 cup (35 g) roasted peanuts, crushed
- Extra chili oil
Instructions
To Make the Pork
Heat the oil in a skillet over medium-high heat. Add the pork and cook, breaking it up, for 6 to 8 minutes, until browned and crisp at the edges. Add the preserved vegetable, soy sauce and wine and cook for 2 minutes. Set aside.
To Make the Sauce
Whisk together the soy sauce, vinegar, sesame paste, chili oil, ground peppercorns, sugar and garlic. Divide it among 4 bowls and add 1 tbsp of hot water to each.
TO COOK THE NOODLES
Cook the noodles in boiling water according to the package. Add the bok choy for the last minute. Scoop out 1/2 cup of the noodle water, then drain.
Divide the noodles and bok choy among the bowls, on top of the sauce. Add a splash of noodle water if the sauce is too thick.
Top with the pork, scallions, peanuts and a drizzle of chili oil. Toss everything together before eating.
Notes
- Sesame paste is a Chinese roasted sesame paste, sold at Asian markets. Tahini is a milder substitute.
- The sauce keeps 4 days in the fridge, so you can make it ahead. Cooked noodles and pork are best the same day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Recipes
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 575
- Fat: 24 g
- Carbohydrates: 65 g
- Protein: 22 g
Frequently Asked Questions
My dan dan noodles are too salty or too spicy. How do I fix them?
Toss in a splash of hot noodle water, plus a teaspoon of sugar and a splash of black vinegar, a little at a time. For too spicy, add more sesame paste, which calms the heat. Chili oil varies a lot by brand, so taste yours first and use less if it is a hot one.
What can I use instead of Chinese sesame paste?
Tahini works well, and smooth peanut butter works too. Use the same amount, and thin it with a teaspoon of hot water. Tahini gives you a milder, less roasted flavor.
Can I use spaghetti?
Yes. Spaghetti or linguine is a fine stand-in, cooked until just tender. Thin, chewy noodles hold the sauce best.
Can I make dan dan noodles vegetarian?
Yes. Use 8 oz of crumbled firm tofu or finely chopped shiitake mushrooms in place of the pork, and brown it the same way. Check the label on your preserved vegetable, since some brands are cooked with pork or other animal products.
What if I cannot find Sichuan preserved vegetable?
Leave it out, or use 1 tablespoon of chopped pickled mustard greens or a splash more soy sauce. The noodles will be a little less complex, but still very good.
